THESIS

Table 23 Percentage (dwb) of starch hydrolyzed at different times (min),
HFCS-55
replacement
(%)
calculated Equilibrium concentration (C∞ ) and Kinetic constant (k) for
each type of butter cakes prepared with HFCS-55 replacement
for sucrose
0 3.70 ab
20 2.97 b
40 2.84 b
60 2.70 b
80 2.78 b
100 2.84 b
White bread 4.81 a
% Starch hydrolysis rate at various time ( min)
0 30 60 90 120 180
36.95 b
35.54 b
35.59 b
54.32 b
53.63 b
52.35 b
35.11 bc 50.10 c
35.13 bc 49.14 c
34.59 c
55.78 a
48.58 c
72.5 a
62.53 b
62.44 b
62.56 b
61.04 b
61.42 b
61.75 b
76.54 a
62.80 b
62.86 b
62.86 b
62.66 b
62.48 b
62.26 b
76.80 a
C∞ k
136
63.65 b 62.99 b 0.041 ab
62.99 b 62.76 b
62.96 b 62.79 b
62.84 b 62.51 b
62.74 b 62.21 b
62.26 b 62.22 b
76.95 a 76.76 a
a,b,c… Means within the same column with different letters are significantly different
(P≤ 0.05) by
Ducan’s New Multiple Range Test (DMRT).
0.054 a
0.054 a
0.054 a
0.055 a
0.056 a
0.038
The kinetic parameters that describe the hydrolytic process of starch
digestion were obtained (Table 23). C∞ represents the equilibrium concentration,
reached after 180 min of hydrolysis and the constant “k” stands for the kinetic
(digestibility) constant (i.e. intrinsic susceptibility of the starch in the product to
digestion). The equilibrium concentration (C∞) of the hydrolyzed starch in butter cake
was not significantly different (P≥0.05) by HFCS replaced for sucrose (62.22 to 62.99
%). However, the HFCS-cakes slightly lower C∞ value than the sucrose-butter cake.
The kinetic constant from the butter cake samples was not significantly different
(P≥0.05) among the butter cake samples. Sucrose-cake and HFCS-cake had similar
starch digestion patterns and gave similar kinetic constants (the intrinsic susceptibility
of the starch in the products to digestion was similar) between 0.042 to 0.056. This
finding suggests
that using the refined fractions of wheat flour and sucrose enhanced
b